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公开(公告)号：KR1019940003683B1
公开(公告)日：1994-04-27
申请号：KR1019920002652
申请日：1992-02-21
Applicant: 한국식품연구원
IPC: A23L2/38
Abstract: The scorched rice and the scorched rice tea (Sungnyung) are prepd. by adding water into the polished rice contg. 13% moisture, treating with over-heated steam for 30 min. without pre-hydrating to obtain the cooked hard rice contg. 50-60% moisture, heat-treating at 150 deg.C in a convection dryer to obtain the heat-decomposed browned instant scorched rice (I), adding 500ml water into 30-40g (I) and boiling for 7-10 min to obtain the Sungnyung.
Abstract translation: 烧焦的米饭和烧焦的米饭（Sungnyung）准备好。 通过向抛光米饭加入水。 13％的水分，用过热蒸汽处理30分钟。 没有预水合获得煮熟的硬米饭。 50-60％的水分，在对流干燥器中在150℃下进行热处理，得到热分解的褐色瞬间焦烧米（I），向30-40g（I）中加入500ml水并煮沸7-10分钟 获得Sungnyung。
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公开(公告)号：KR1019940003682B1
公开(公告)日：1994-04-27
申请号：KR1019920002651
申请日：1992-02-21
Applicant: 한국식품연구원
IPC: A23L2/38
Abstract: The scorched rice tea is prepd. by (a) pulverizing cereal into 40-80 mesh, putting into the extruder, adding 25-30 wt.% water and mixing, (b) cooking the mixt. at 120-150 deg.C for 80-90 sec. and extruding it by passing through a cooling die to obtain flat products, (c) re-composing the products to 3.5*50mm size at 50-60 deg.C and pulverizing, (d) heat-treating the powder at 200-250 deg.C for 15-40 min. in the convection heater to obtain scorched rice flakes of brightness (L) = 25-66, red degree (a) = 1.5-15, yellow degree (b) = 15-23 and color degree difference = 12-15, and (e) adding water into the obtd. scorched rice flake and heating to obtain the final products.
Abstract translation: 烧焦的米饭是准备好的。 通过（a）将谷物粉碎成40-80目，放入挤出机中，加入25-30重量％的水并混合，（b）烹调混合物。 在120-150℃下反应80-90秒。 并通过冷却模具挤出，得到扁平产品，（c）在50-60℃下将产品重新组装成3.5×50mm尺寸并粉碎，（d）在200-250℃热处理粉末 .C为15-40分钟。 在对流加热器中获得亮度（L）= 25-66，红度（a）= 1.5-15，黄度（b）= 15-23和色差差异为12-15的烧焦米片，（e ）加入水中。 烧焦的米片和加热获得最终产品。
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公开(公告)号：KR1019930017512A
公开(公告)日：1993-09-20
申请号：KR1019920002652
申请日：1992-02-21
Applicant: 한국식품연구원
IPC: A23L2/38
Abstract: 본 발명은 즉석 누른밥 및 숭늉 제조방법에 관한 것으로서 수분함량 13% 정도의 원료백미에 물을 가하여 예비수화시키지 않고 과열 수증기를 투입하여 대략 30분의 단시간동안 증자하여 50-60%의 수분함량을 갖는 고두밥을 제조하고, 이 고두밥을 대류 건조기에서 대략 150℃의 온도로 밥알의 열분해와 갈색화 반응등의 가열반응을 유도함으로써 직화 취반시 얻을 수 있는 색택과 풍밀ㄹ 갖는 즉석 누른밥제품을 제조하고, 이 즉석 누른밥제품 약 40g에 물 500㎖를 가하여 대략 7-10분간 가열함으로써 숭늉을 얻는 것을 특징으로 한다.
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公开(公告)号：KR1019910004884B1
公开(公告)日：1991-07-15
申请号：KR1019890001155
申请日：1989-02-01
Applicant: 한국식품연구원
IPC: C11B5/00
CPC classification number: C11B5/0092 , A23D9/06 , Y10S514/844
Abstract: The oxidation-inhibiting method for oils and fats comprises dissolving surfactant (lecithin or monoglyceride) in oils and fats, adding water-soluble anti- oxidizing agent, and mixing the mixture to form reverse micelles. As water-soluble anti-oxidizing agent disodium ethylenediamine tetraacetic acid or ascorbic acid (with or without delta-tocopherol or rosemary extract) is chosen.
Abstract translation: 油和脂肪的氧化抑制方法包括将表面活性剂（卵磷脂或单甘油酯）溶解在油和脂肪中，加入水溶性抗氧化剂，并将混合物混合以形成反胶束。 作为水溶性抗氧化剂，选择乙二胺四乙酸二钠或抗坏血酸（含或不含δ-生育酚或迷迭香提取物）。
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